Mediterranean-Keto zucchini lasagna with ground meat and fire roasted tomato filling. A great fall dish to make and repeat all winter long. It goes a long way, is healthy and incredibly delicious. The best part of this meal is that it can be assembled anytime and bake in oven when ready. No carb alternative is a nice way to keep things balanced during the week. Zucchini is the star of this party and it will not disappoint.
Zucchini Ricotta Lasagna
A Summer Rustic Zucchini Ricotta Lasagna
Equipment
- 9 x10 baking dish
Ingredients
- 8 Zucchini
- 2 med potatoes
- 1 lb ground turkey
- 1 cup finely chopped Parsley
- 1 yellow onion
- 4 carrots finely chopped in food processor
- 4 celery stalks finely chopped in food processor
- 2 tbsp Italian Bread Crumbs
- 2 cloves Garlic finely chopped
- 1 1/2 cups Pecorino Romano Cheese Freshly Grated
- 1 cup Bechamel
- 1 cup red ragu sauce
- 2 cups ricotta
Instructions
- Gather all your ingredients needed to begin your Ground Turkey saute filling, ground turkey breast, yellow onion, garlic, carrots, celery, salt, pepper, 1 cup pecorino romano cheese, parsley
- In a skillet on medium heat add two tablespoons of olive oil, when hot add the onion and garlic, allow to saute about 5 minutes stirring often. add carrots and celery mix together well allow to saute together about 10 min, this creates What is called in Italian sofritto. Once the onion, garlic, celery and carrots are sauted you will begin to add all the ground turkey meat, break it up well and allow to cook for about 15 minutes stirring occasionally. Add pepper and Salt and when meat is cooked add pecorino romano grated cheese. Stir a few times cover and set aside.
- Wash Zucchini under cold water and pat dry. On a cutting board slice the ends off of each side and using a vegetable peeler stripe the zucchini all the way around leaving some green skin. Begin to slice long ways to make thin strips, you may also you a vegetable mandoline if you prefer. Repeat process with all Zucchini. Peel the potatoes and slice them in round thin circles.
- Before you begin to assemble, have a large area where you can have all your ingredients ready in front of you. In your baking dish you will drizzle a tablespoon of olive oil, add 1/2 teaspoon parsley, add 1 tsp bread crumbs and 1 tsp grated cheese on bottom.Begin to line the zucchini on the bottom of the baking dish. drizzle the red sauce then put the turkey filling mixture on top spreading it all around evenly. Add the ricotta and spread evenly, sprinkle the grated cheese, drizzle the bechamel, sprinkle the bread crumbs. Begin a layer of the sliced potatoes. then repeat the same process of layering the turkey, ricotta, red sauce, cheese, bread crumbs, bechamal. Once the second layer is complete you will add another layer of zucchini going in the opposite direction of the first layer. On this top layer you will drizzle place a few potatoes on the top , but not completely covered. Drizzle red sauce, pecorino cheese, bread crumbs, drizzle bechamal.
- Pre heat oven to 375 cover and bake for 1 hour 20 min. Add to desired taste some mozarella on the top and bake un covered another 5 min. Remove away from stove and on and allow to cool down for a half hour and serve. Serving suggestions would be a crunchy simple fresh salad with romain lettuce, tomatoes and cucumbers. evoo and red vinegar dressing. This is truly a complete whole meal in one baking dish.
